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Preparation Time: 5 minutes
Cooking time: 10 minutes
Serves: 2 persons
This meal, if served as two portions, provides 363 cals, 17g fat (of which 4g saturates), 25g sugar and 0.5g salt per portion.
Ingredients
- 1 tbsp olive oil
- 2 red onions, chopped
- 1 red chilli, de-seeded and finely chopped
- 1 garlic clove, sliced
- Small bunch of coriander, leaves and stalks chopped separately
- 2 x 400g (14oz) cans cherry tomatoes
- 2 eggs, free-range if possible
- Crusty bread
Method
1. Heat the oil in a frying pan that has a lid, the soften the onions, chilli, garlic and coriander stalks for 5 minutes until soft. Stir in the tomatoes then bubble for 8 - 10 minutes.
2. Using the back of a large spoon, make 2 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6 - 8 minutes, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.
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